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Cranberry Orange Breakfast Cake With Sour Cream – Homemade Recipe

Cranberry orange breakfast cake bakes up tender and moist with a golden top, tart cranberries, and bright orange zest. Sour cream adds a soft texture, while the simple batter comes together with a hand mixer.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
  • 2 tbsp orange juice
  • 2 cup cranberries fresh or frozen, picked over; if frozen, do not thaw

Equipment

  • 1 9-inch square baking pan
  • 1 hand mixer

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9-inch square baking pan.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the orange zest and vanilla.
  7. Stir the sour cream and orange juice together.
  8. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions; begin and end with the dry ingredients, mixing just until combined.
  9. Fold the cranberries into the batter.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center away from a cranberry comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan for 15 minutes before slicing.

Notes

For the best texture, keep frozen cranberries frozen when folding them into the batter. Store covered in the refrigerator for up to 4 days; this cake freezes well. Full-fat Greek yogurt can replace the sour cream.